Dilly Potato Salad (Taste Of Home)

• 4 lbs red potatoes, halved
• 5 hard-cooked eggs
• 1 cup chopped dill pickle
• 1 small onion, chopped
• 1 1/2 cups mayonnaise
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• paprika

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
2. Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
3. In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.

red potatoes, eggs, dill pickle, onion, mayonnaise, celery, salt, pepper, paprika

Taken from www.food.com/recipe/dilly-potato-salad-taste-of-home-515063 (may not work)